Directions:
Drain ricotta cheese in colander until dry. Mix with the sugar and vanilla. Beat with electric mixer at high speed for 8 to 10 minutes. Fold in the chocolate chips and add food colorings to achieve the “pinkish orange” hot dog color for the filling. Load the filling into a pastry bag and cut off about 1/4 inch from the bottom. Use pastry bag to fill cannoli shells, leaving some filling on each end to resemble hot dog. Top each cannoli shell with yellow tube icing to look like mustard.
Caramel Corn Yield: 5 quarts
Ingredients: 1 cup butter 2 cups brown sugar 1/2 cup corn syrup 1 tsp. salt 1/2 tsp. baking soda 1 tsp. vanilla extract 5 quarts popped popcorn Directions: Preheat oven to 250º. Place popcorn in large bowl. Melt butter in saucepan over medium heat. Stir in brown sugar, corn syrup and salt. Bring to a boil and stir constantly, then boil without stirring for 4 minutes. Remove from heat and stir in baking soda and vanilla. Pour mixture over popcorn and stir to coat popcorn evenly. Place coated popcorn in two large, shallow baking dishes and bake in preheated oven. Stir coated popcorn every 15 minutes for 1 hour. Remove from oven and let cool completely. Break into pieces.
Corn on the Stick with Old Bay Butter Yield: 10 ears
Ingredients: 5 yellow or white ears of corn (husked and cleaned) 2 sticks butter 2 tsp. Old Bay Seasoning 92 | At Home Tennessee • October 2011